Cucumber Curd Raita | Vellarikkai Pachadi – A simple cucumber-yogurt relish with grated cucumber and freshly ground coconut paste! A great side for biryanis and variety rice.
I love raita and this is my all-time favorite recipe. It is pretty much similar to tomato curd pachadi. Instead of tomatoes, we are using cucumber that’s it. For this pachadi, the tempering/tadka/Thalippu is very important. Just taste the pachadi before doing the tempering and after tempering. Mustard seeds and hing tempered in oil make this dish heavenly and it adds a unique taste.
This raita can be used as a side dish for any “variety rice” recipes. When I am not able to make proper dry curry or kootu, I usually do this raita or the tomato one. I just love this raita plain and I can eat it just like a relish.
Ok, here is the cucumber raita recipe.
Ingredients:
- Cucumber (Medium Size) – 1, approx 1 cup (Peel the skin and grate them)
- Curd – 1 cup
- Salt – 1.5 tsp (or to taste)
- To grind:
- Green chilies – 2
- Shredded Coconut – ½ cup
- For Tempering:
- Oil – 1 tsp
- Mustard seeds – 1 tsp
- Hing – 1/2 tsp
How to make cucumber raita:
- Grind the coconut and green chilies together into smooth paste by adding little water
- Beat the curd and add the grated cucumber and the coconut mixture. Add salt.
- In a separate pan or tadka ladle, do the tempering. Heat the oil in the tadka pan.
- Once the oil is hot add mustard seeds and hing.
- Once they start spluttering, add to the raita mixture.
Notes:
- Adjust the salt and spices according to your taste.
- Make sure the cucumber is not bitter.
Cucumber Curd Raita | Vellarikkai Thayir Pachadi
Ingredients
For the Raita
- 1 Cucumber Medium Size - 1 (Peel the skin and grate them)
- 1 cup Yogurt
- 1.5 tsp Salt – 1.5 tsp or to taste
To grind
- 2 Green chilies
- 1/2 cup Coconut grated
For Tempering
- 1 tsp Oil
- 1 tsp Mustard seeds
- 1/2 tsp Hing
Instructions
- Grind the coconut and green chilies together into smooth paste by adding little water
- Beat the curd and add the grated cucumber and the coconut mixture. Add salt.
- In a separate pan or tadka ladle, do the tempering. Heat the oil in the tadka pan.
- Once the oil is hot add mustard seeds and hing.
- Once they start spluttering, add to the raita mixture.
Notes
- Adjust the salt and spices according to your taste.
- Make sure the cucumber is not bitter.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
WoW! Cucumber Pachadi looks really cool & delicious..Sounds interesting combo coconut & cucumber !!
Thanks a lot pa.